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Cheesy BBQ Sweetcorn Naanizza

Cheesy BBQ Sweetcorn Naanizza

with Chips and Salad
4.0(40)
Recipe Development Team
Recipe Development TeamUpdated on November 20, 2024
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Calories
: 
922 kcal
Protein
: 
31.1g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

160 grams

Sweetcorn

90 grams

Red Leicester

(Contains: Milk)

60 grams

Tomato Puree

32 grams

BBQ Sauce

1 sachet(s)

Central American Style Spice Mix

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

20 grams

Baby Leaf Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

Energy (kJ)3857 kJ
Energy (kcal)922 kcal
Fat31.1 g
of which saturates12.5 g
Carbohydrate129.4 g
of which sugars15.9 g
Dietary Fibre12.8 g
Protein31.1 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Bowl
•Sieve
•Box Grater
•Large Frying Pan

Instructions

PDF
Chop your Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Prep Time
2

In the meantime, drain the sweetcorn in a sieve.

Grate the Red Leicester.

In a small bowl, mix together the tomato puree and BBQ sauce. Season with salt and pepper. 

Fry the Sweetcorn
3

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the sweetcorn and cook until charred, 3-4 mins. 

Stir in the Central American style spice mix and cook for 1 min more. 

Build your Naanizzas
4

Pop the naans onto a baking tray. Divide the BBQ sauce mixture between them and spread with the back of a spoon, leaving a 1cm border.

Top with the sweetcorn, then evenly sprinkle over the cheese.

Time to Bake
5

Bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

Serve Up
6

Transfer your naans to your serving plates.

Serve with your chips and baby leaves alongside, along with the mayonnaise for dipping.

Finish with a drizzle of olive oil over the salad.

Enjoy! 

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